This pumpkin swirl black bean brownie recipe is so simple and easy. They’re similar to my classic black bean brownie recipe – with no flour and they’re refined sugar-free. My kids love fudgy bean brownies almost as much as they love white bean blondies. I just love that they’re all healthy!
Now that it’s fall though, my go-to dessert recipe got a slight make-over.
Move over black bean brownies, hello PUMPKIN SWIRL black bean brownies!!
Just take a look at that gorgeousness – isn’t it beautiful?
Why Make Pumpkin Swirl Black Bean Brownies?
Well, PUMPKIN IS THE BEST! At least I think so. For everyone else, here’s why you should make these brownies ASAP:
- Freezer-friendly. Once these are cooled, I cut them and store them in the freezer. Then I pull out just enough for dessert.
- Kid-friendly. My kids actually ASK for beans. (Proud Mama moment, here.)
- Easy. No special kitchen skills required.
- Cheap. This recipe is mostly beans and beans are cheap, especially when you make them from scratch.
- Not a cookie. Cookie-overload is a real thing y’all.
- Not overly sweet. Perfect for when you want dessert, but not the sugar-coma.
- Big-batch-able. I’m pretty sure that isn’t a word, but you can easily double this recipe if you have more pans.
- Portable. Need something to bring to a party? I got you covered.
- black beans
- maple syrup
- coconut oil
- cocoa powder
- baking powder
- chocolate chips
- cream cheese
- pumpkin puree
- maple syrup
- pumpkin pie spice
Notes on Ingredients
Really, guys, we’re talking about ingredients I’m 95% sure you already have on hand:
- Oats. Instead of using traditional flour, we use a few oats. This helps hold the beans together giving it the perfect texture.
- Black beans. You can use either canned or homemade from scratch – either will work (but homemade IS cheaper.)
- Maple syrup. We’re not using white sugar, brown sugar, or hard to find coconut sugar. Simple pure maple syrup will do. (Not pancake syrup though, which is largely corn syrup and other artificial sweeteners.)
- Eggs. Eggs are a must in this recipe in order to bind the ingredients together. I have not tried using any egg substitutes, but making a flaxseed egg should work!
- Cocoa. If you’re making brownies from scratch, you need cocoa. Dutch-process cocoa, natural cocoa, and raw cacao will all work.
- Coconut oil. This is my go-to fat for baking. It blends in well with this great recipe and it doesn’t taste like coconut in the end.
- Chocolate chips. You know – essentials.
PS – Not sure what to do with the other 4 oz cream cheese? I suggest stove-top mac and cheese or no-bake cheesecake. If you’re in the mood for sweets, make a half batch of pumpkin cookies with naturally sweetened cream cheese frosting!
PPS – Don’t forget to stock up on pumpkin while you can! If you don’t know what to do with the rest of the pumpkin, here are all my favorite pumpkin recipes. OR you can ALWAYS freeze extra homemade pumpkin puree in 1/4 cup portions for later too!
Psst! Want another great idea? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! Just add a pinch when you pull the brownies from the oven and try not to drool as you wait for them to cool! (Get your penny bag of salt HERE).
Step By Step Instructions
Step 1. Preheat the oven to 350F.
Step 2. Grease a 9″ x 13″ glass baking dish with butter and set aside.
Step 3. In a blender, combine all the brownie base ingredients except the chocolate chips. Blend until the batter is smooth. Pour into the prepared pan. Sprinkle chocolate chips evenly over the top.
Step 4. Wash, rinse and dry the blender. Add all the pumpkin swirl ingredients and blend until the batter is smooth.
Step 5. Using a large spoon, dollop the pumpkin swirl batter on top of the brownie base. Using a butter knife and starting on one side of the pan, run the knife through the batter and all the way down the pan. Move over about 1 inch and repeat the process, this time running the knife in the opposite direction to get the “back and forth” swirls. Repeat until the whole pan has swirls.
Step 6. Bake for 40 minutes, or until the edges of the brownie start to pull away from the edge of the pan.
The brownie will be gooey and fudgy. For a firmer brownie, store in the fridge.
Recipe Tips and Tricks
Guys, nothing screams easy more than a recipe you make entirely with a blender.
- (For the record, I’ve had my Blendtec coming up on FOUR years and I use it at least 5 times a week. Here are 45+ ways that I use it! It’s one of the best decisions I’ve ever made. Put it on your Christmas wish-list!)
- There’s no chopping, stirring or anything like that. You have two rounds of “dump and blend,” a quick swipe with a butter knife (to make the swirl), a good long bake and BOOM. Pumpkin swirl black bean brownies are on the table.
Here’s my “make-ahead” tip
I recommend whipping up this recipe as you’re cooking dinner.
You know those minutes you have when you’re stirring something, waiting for water to boil or something else is in the oven?
Those are the minutes I’m talking about.
- Whip up the black bean brownie part first, and pour into the pan.
- Then blend the pumpkin swirl batter and let it sit in the blender until you’re ready to bake.
- Before you sit for dinner, swirl the batter and stick the pan in the oven.
- Your delicious batch of pumpkin swirl black bean brownies can bake while you’re eating dinner, cool for about 30 minutes while you’re cleaning up and everyone still goes to bed on time.
Um, yes! My husband ruined his dinner with them on more than one night. The kids asked for them in their lunches AND after school snack. I also ate them for breakfast.
Yes! This black beans brownie recipe tastes even better than regular brownies, in my onion. Plus they’re healthier with the protein from the beans. You’ll never taste the black beans, I promise!
These brownies are slightly gooey and fudgy. It is the higher fat to flour ratio (we use blended oats) in a brownie recipe that makes them more fudgy. In the case of this recipe, we are talking about healthy coconut oil as the fat component.
This black bean brownie recipe is not vegan or dairy-free but it is gluten-free.
How to Serve these Pumpkin Swirl Black Bean Brownies
This pumpkin swirl black bean brownie recipe is great as a dessert for the holidays – or any time of the year. We love to have them as a snack, and I’ve even enjoyed them for breakfast! #noshame
Serve for dessert alongside:
- Black Bean Brownies (without pumpkin)
- Chocolate Hummus
- Peanut Butter Chocolate Fudge
- Chocolate Peanut Butter No Bake Cookies
- White Bean Blondies
More Healthy Desserts with Pumpkin
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Hummus
- Healthy Homemade Pumpkin Pie
- Pumpkin Cookies
- 5 Ingredient Pumpkin Fudge
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Watch How to Make Pumpkin Swirl Black Bean Brownies
Pumpkin Swirl Black Bean Brownies
Simple and easy pumpkin swirl black bean brownie recipe uses no flour and is refined sugar-free. My kids love these fudgy bean brownies, and I love that they’re healthy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 12–16 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- 3 cups cooked black beans (I use homemade, but you can use 2 cans, drained and rinsed three times)
- 1 cup maple syrup*
- 1/2 cup coconut oil, melted
- 4 tsp vanilla
- 4 Tbsp cocoa powder
- 1 cup oats
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup chocolate chips
- Preheat the oven to 350F.
- Grease a 9″ x 13″ glass baking dish with butter and set aside.
- In a blender, combine all the brownie base ingredients except the chocolate chips. Blend until the batter is smooth. Pour into the prepared pan. Sprinkle chocolate chips evenly over the top.
- Wash, rinse and dry the blender. Add all the pumpkin swirl ingredients and blend until the batter is smooth.
- Using a large spoon, dollop the pumpkin swirl batter on top of the brownie base. Using a butter knife and starting on one side of the pan, run the knife through the batter and all the way down the pan. Move over about 1 inch and repeat the process, this time running the knife in the opposite direction to get the “back and forth” swirls. Repeat until the whole pan has swirls.
- Bake for 40 minutes, or until the edges of the brownie start to pull away from the edge of the pan.
- The brownie will be gooey and fudgy. For a firmer brownie, store in the fridge.
* Since my family has diligently reduced our sugar intake, it doesn’t take much sweetener for us to taste it. 1 cup of maple syrup is not a lot for an entire pan of brownies, so I encourage you to taste the batter and adjust to your liking.
- Serving Size: 1
- Calories: 57.4
Keywords: Black bean brownie recipe